July Skirt Table News


Charleston’s coastal flavors are offered in large and small plates at the recently-opened The Establishment, 28 Broad Street. The focus is on sustainable and local.

Get your taco fix at Edisto Beach with E&O Taco, 21 Fairway Drive, Monday-Saturday, 11 a.m.-3 p.m.

Need a bit of breakfast? Sunrise Bistro has opened its Mt. Pleasant outpost.

Looking for pizza dough on Doughty Street? Nimbo Pizza has opened at Doughty and Rutledge, with hand-tossed artisan pizzas from Richy Kline of the late lamented DeSano Pizza Bakery. 161 Rutledge Ave., open 11 a.m.-9 p.m. daily.

Chubby Fish, serving, well, fish, has opened at 252 Coming Street. They offer local seafood without the fine dining prices.

Kairos Greek Kitchen is opening a new location in Avondale, and there are plans to open seven more soon, 975 Savannah Highway, by the Coburg Cow.

Home Team BBQ has opened its Middle Street Market on Sullivan’s Island. It offers beach grub: beer, wine, sandwiches.

If you like your summers Tex-Mex, El Jefe Texican Cantina is now open for lunch and dinner and features not just the usual tacos, but also Texican Phos (noodles, protein and salad).  El Jefe is at 468 King Street.

Can’t get enough of sushi and poke bowls? Poke-San has opened at 207A St. Philip St.

Something to crow about…the Grand Rooster Kitchen is open at 1809 Reynolds Avenue in North Charleston. The food is Spanish and Portuguese-inspired.  

Parcel 32 is now open on King Street – Chef Shaun Brian Sells serves sustainable Lowcountry upscale fare.


Félix Cocktails et Cuisine at 550 King St. has added brunch Sundays 10:30 a.m. – 2 p.m. Brunch items include Pain Perdu, steak and eggs, and its yummy Raclette Burger, among other items.

Look for a blended burger on local menus – it’s an attempt to reduce meat consumption by cutting the beef with mushrooms. Yep, mushrooms, and it’s pretty tasty. Diners can vote for their favorite version and the winning chef competes nationally and may get to cook at the famous James Beard House in New York. So far, Parcel 32 and Short Grain are on board, but more are likely throughout the summer.

The Darling Oyster Bar on upper King Street is collaborating with Revelry Brewing to serve a summer brew called – wait for it – Beach Bod. It’s a citrus-forward beer that pairs well with seafood.


Bistro A Vin on the corner of Market and Archdale Streets, is offering $10 a person wine tastings every Tuesday night during the summer from 5 pm – 7 pm.

Many Charleston restaurants are trying to stop sucking this summer. Diners may find that they need to request straws with their beverages – or just bring their own reusable straw – as restaurants try to save the environment from plastic straw waste. #StrawlessSummer


Chef Andrea Upchurch, formerly of Magnolias, Blossom and Cypress, heads to The Obstinate Daughter as pastry chef.

Former Marine Dean Szablewski is chef at Pour Taproom Charleston. He’s offering elevated pub fare.

Chef Ray England is the new executive chef at Tavern and Table on Shem Creek.

Chef Andy McCloud, formerly of The Lot, has taken over the kitchen at Dockery’s on Daniels Island.

Chef Michael Sichel, formerly of New Orleans’ renowned Galatoire’s, has been named executive chef of Hotel Bennett’s signature restaurant. The hotel and restaurant will open this fall.



Bloody good show! Charleston Mix has won the gold in the New York International Spirits Competition. They were names Bloody Mary Mix of the Year.

Mount Pleasant company, Burnt & Salty, was awarded the Bronze medal in the World Wide Mustard Competition for Korean Mustard, Exotic Category.  The company is testing a fifth product, pickled banana and jalapeno peppers.

Edmund’s Oast Brewing Co. at 1505 King Street, was selected as having the Best Hot Dog in South Carolina by People Magazine and Food + Wine!

Beverage bloggers Taneka Reaves and Johnny Caldwell – better known as the Cocktail Bandits – have released their first book. It features culture, entertaining tips, and cocktail recipes. 

– Compiled by contributor Helen Mitternight
If you’d like your food and beverage news included in our Skirt Table news listing, email submissions@skirt.com with Skirt Table in the subject line. The deadline for the September issue is Aug. 13.